Yunnan Menghai Xishuangbanna

Yunnan coffees aren’t the most common. I think we’ve only ever had one or two of them in our lineup this whole time. Uncle Fu Yan and Mr Ouyang hahahahaha! So we’re very pleased to introduce this latest member on our lineup, Auntie Menghai Xishuangbanna! 

Purple Leaf Caturra from Menghai, in the lush mountains of Xishuangbanna, Yunnan, represents the cutting edge of China’s specialty coffee revolution. Grown at lofty altitudes of 1,700 - 1,850 meters by small Blang and Dai family farms, this rare selection is easily identified by its vivid purple leaves and berries - a visual and genetic anomaly among Arabica cultivars, derived from the Derui 296 line. Unlike the region’s dominant Catimor, Purple Leaf Caturra stands out for its vibrant acidity, richer sweetness, and a berry-driven cup profile. 

The journey begins with meticulous cherry selection. Only deep red, fully ripe cherries are picked and sorted in floatation tanks to remove twigs, leaves, unripe, and overripe fruit. After depulping, beans retain their mucilage and undergo a 24-hour dry fermentation in sacks - a step that deepens fruit intensity. Next, beans are washed in a U-shaped tank with cool spring water, scrubbing away residual mucilage to reveal a clean, silky base. The process continues with a 72-hour submerged fermentation in pristine mountain water, amplifying brightness and cup clarity. A final rinse ensures purity before slow drying on shaded racks, which preserves delicate berry aromatics and ensures gentle, even maturation. 

She might have an auntie’s name but trust us, she’s pretty hot HAHAHAHA! First sip, the refined malic acidity of dark plum coupled with the tropical sweetness of winter jujubes. Google those, they’re great. She then releases beautiful and uncommon notes of assam tea with a lingering finish of demerara. Auntie Menghai any day for us.